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Leek Patties

Petite fried croquettes, commonly called keftedes, stand as a cherished speciality in Sephardic Jewish cuisine. These leek croquettes deliver a flavorful fusion of rich ground beef with the subtle, mildly sweet essence of leeks, rendering them truly crave-worthy.

Makes 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp breadcrumbs
• 1 tbsp chopped dill, finely chopped
• 1 tbsp flat-leaf parsley, finely chopped
• ½ tsp paprika
• Oil, for pan-frying
• Lemon wedges, to accompany

Wash the green leeks well and remove the roots and the bulk of the dark green parts. Chop in half lengthways then into 1.5cm slices. Place in a large skillet and submerge with cold water, then cook over a medium heat for about twenty minutes or until softened.

Drain the leeks and transfer in a mixing bowl with the beef, eggs, breadcrumbs, chopped dill, flat-leaf parsley and paprika and spice generously with salt and pepper. Combine thoroughly using your palms then form a several scoops into a ball, pressing a bit. Place on a tray and repeat for the rest of the preparation.

Preheat olive oil in a frying pan to a level of about 2 centimeters over a medium flame. When the heated oil is ready, cook the patties in small batches until golden brown on both sides. (Avoid overcrowding the skillet as this reduces the temperature of the cooking oil.) Take out the cooked croquettes to a dish topped with paper towel and permit to rest.

Serve with fresh lemon.

Spinach Patties

These amazing spinach and cheese patties are a real treat. The crunchy outside gives way to a smooth filling. The spinach imparts a vibrant, slightly earthy taste, while the cheese offers a rich, umami smoothness. Feel free to swap the dairy cheese with steamed, mashed potatoes if you prefer.

Produces 16–18

• 1kg baby spinach (or about 500g frozen spinach, thawed overnight in the cooler)
• 3 tbsp oil
• 1 onion, finely diced
• 2 garlic cloves, crushed
• 100g salty cheese, shredded
• 80g ricotta
• ½ tsp nutmeg spice
• ½ tsp mild spice
• 120g dry breadcrumbs (about 1.25 cups), plus extra if required
• 3 large eggs
• Cooking oil for pan-frying (or sunflower oil)
• Lemon wedges, to garnish

For leafy greens, rinse it carefully, removing any hard stems, and cut into it into large chunks. Place in a big pot with a bit of water over a moderate heat. Once wilted, remove in a colander for about 15 minutes, then remove any remaining moisture and reserve.

If using previously frozen spinach, completely squeeze out extra water.

Warm the olive oil in a frying pan over a medium flame and cook the diced onion and garlic until tender, about 4 minutes. Remove from the heat.

Put the prepared spinach, sauteed onion and softened garlic, grated cheese, ricotta, nutmeg, red spice, breadcrumbs and eggs in a large bowl and spice with seasoning. Combine thoroughly until combined. If the dough appears too soft, mix in some additional breading.

With your fingers, form the preparation into elongated patties somewhat larger than a walnut shell but smaller than an chicken egg, and place them on a tray covered with wax paper. Cover and refrigerate for at least 1 hour.

In a big skillet over moderate heat, heat cooking oil to a level of about half an inch. Brown the patties a small batch for two to three minutes per side, rotating so they are golden brown all over, then transfer on paper towel.

Present with lemon slices.

Lentil Patties

Featuring a crunchy outside and tender interior, these croquettes are not only flavorful but also a extremely healthy appetizer or main course.

Makes 12

• 45g brown lentils (0.25 cup)
• 90g cracked wheat (½ cup)
• 125ml olive oil (half a cup)
• 1 onion, chopped small
• 1 tsp ground cumin
• 1 tbsp mint leaves, chopped
• 1 tbsp fresh parsley, minced
• 1 egg
• Salt and pepper, to liking
• Greek yoghurt and lemon wedges, to accompany

Put the brown lentils in a pot and fill with ample fresh water. Simmer over a medium heat for about 20 minutes or until nearly done, adding additional water to ensure the pulses covered if needed.

Mix in the bulgur wheat and continue cooking until tender. Drain the lentils and burghul thoroughly and reserve in a container.

Preheat a portion of the